An unusual dessert on a plate, served in a glass ball, suitable for an elegant restaurant. Dry edible earth, coconut puree, caramel foam and dragon fruit bring admiration and delight with their exotic taste.
Use the sugar to make caramel, pour in the hot cream and stir until the caramel is dissolved. Add the concentrated vanilla paste and dissolved gelatine, and then blend with the whipped cream. Pour into a mould and leave to set.
Dissolve the agar in the coconut milk and bring to boil. Put it into a fridge to set. Mix the jelly until smooth and add the Malibu. Put the puree into a dispenser.
Use the sugar and the water to make a syrup, boil it (115°C), add the chocolate and stir until the texture of soil is obtained. Cool down. Add the oil to the cooled ‘soil’ and stir.
Bristle Barbara Decor (code 331561)
Blanched roasted pistachio - unsalted Barima Artisanal (code 6181)
Neutral gel Barima Artisanal (code 3100)
Velly spray LA NATURA COLORA yellow Barima Artisanal (code AC1062GI)
Willow Leaves Lime Barbara Decor (code 333308)
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